- ¾ cup sugar
- ½ cup water
- 1 ¼ cups
- 1 tsbp lemon juice
- ¾ cup fresh raspberries
Pour sugar into a pan with water. Heat gently, stirring, to dissolve, then leave to simmer for 5min. Take off heat.
Measure the juice into a jug, then add 1/3 cup of the sugar syrup (leave remaining syrup in the pan) and the lemon juice. Transfer to an ice-cream machine and following manufacturer’s instructions to churn until frozen (see TIP below if you don’t have an ice cream machine).
Meanwhile, add raspberries to the remaining sugar syrup and heat until the berries break down slightly (squash a little with the back of a spoon if needed), about 2min. Set aside to cool.
Transfer frozen cranberry mixture to an airtight freezer-proof container, then roughly marble through the fresh raspberry mixture. Cover and freeze until solid. Serve in scoops.
TIP: If you don’t have an ice cream machine, freeze the juice mixture until almost frozen. Break up ice crystals with a fork or whiz in a food processor. Marble through fresh raspberry mixture, return to container, cover and freeze until solid. Serve.